buffalo chicken breakfast casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 367.1
- Total Fat: 19.5 g
- Cholesterol: 254.8 mg
- Sodium: 144.6 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.8 g
- Protein: 26.1 g
View full nutritional breakdown of buffalo chicken breakfast casserole calories by ingredient
Introduction
this is a whole 30 friendly recipe. If not following whole 30 feel free to substitute clarified butter for regular butter and cashew milk for any milk of your choosing. Add whatever veggies you prefer. At the time I was in need of a grocery store trip and the peppers are all I had on hand this is a whole 30 friendly recipe. If not following whole 30 feel free to substitute clarified butter for regular butter and cashew milk for any milk of your choosing. Add whatever veggies you prefer. At the time I was in need of a grocery store trip and the peppers are all I had on handNumber of Servings: 6
Ingredients
-
6 large Egg, fresh, whole, raw
4 oz Silk cashew milk unsweetened
4 small (1-3/4" to 2-1/2" dia.) Potato, raw
1/2 cup Hot sauce - Frank's Hot Sauce (by MYGYPSYCAT)
1/8 to 1/4 cup (depends on how buttery you like you buffalo sauce) (Purity Farms Organic Ghee / Clarified Butter 1 tsp/5g=1serv (this reciped was calculated with 1/4 cup butter)
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
0.25 cup Bell peppers (Green, Red, Yellow, Orange)
1 tbsp Olive Oil
Directions
I used leftover crock pot chicken for this recipe. Any plain cooked chicken should be fine (boiled, grilled, baked etc)
melt hot sauce and butter together in a pan on the stove, add chicken and set aside to cool slightly (can be done in the microwave too, I just prefer stoves).
shred potatoes and put them on the bottom/sides of your casserole pan (I used 9x9 size) that has been greased with the olive oil.
whisk eggs and add veggies and milk. add the chicken mixture to the eggs, stir, then pour everything on top of the potatoes.
bake at 375 for about 50 minutes
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ITSTIME79.
melt hot sauce and butter together in a pan on the stove, add chicken and set aside to cool slightly (can be done in the microwave too, I just prefer stoves).
shred potatoes and put them on the bottom/sides of your casserole pan (I used 9x9 size) that has been greased with the olive oil.
whisk eggs and add veggies and milk. add the chicken mixture to the eggs, stir, then pour everything on top of the potatoes.
bake at 375 for about 50 minutes
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ITSTIME79.